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The Best Gluten Free Cheesy Summer Squash Casserole

Quintessential summer squash is paired with savory bacon and gooey cheddar cheese to yield a scrumptious side dish
Print Recipe
Prep Time:5 minutes
Cook Time:20 minutes

Ingredients

  • 6 slices of bacon
  • ½ of a red onion, chopped
  • 2 yellow squash, chopped
  • 2 zucchini squash, chopped
  • 1 cup mild cheddar cheese, shredded
  • salt to taste
  • pepper to taste
  • olive oil (optional)

Instructions

  • 1) It's time to chop those veggies! I like to half all of the squash before cutting into thick 1" pieces. AND I like to use my mini food processor to chop the onion (not a fan of onion tears!). I typically only use half of the red onion, but if you LOVE onion, feel free to use the whole darn thing!
    2) Using a pair of kitchen scissors, cut the bacon into small pieces. Once the bacon is chopped into small pieces, toss it into the skillet and over medium-high heat start cooking the bacon.
    3) Cook the veggies in the savory bacon grease! It really elevates the flavor of this dish, BUT if you are not a fan, you could drain the grease and use olive oil instead!
    4) Throw the chopped onion into the large skillet and cook over a medium-low heat until slightly translucent. Now, it's time to throw in the squash! This is the moment in time where we add the seasonings. Sprinkle in a little salt and pepper + if you have Treager's Veggie Rub - it works really nicely with this recipe. But if you don't you really could throw in some fresh herbs, or your favorite seasoning and it would work beautifully! Continue stirring the squash until the squash slices are slightly tender, but not overly tender and squishy - squishy squash is gross!
    5) Time to add the bacon back to the skillet. Stir to combine. Turn off the heat AND the clouds shall part and the heavens shall sing as you top with the cheddar cheese. Put the lid on the skillet and let the cheese turn into a gooey heaven. 
    ENJOY! XOXO
Servings: 8